Pan Seared Salmon with Cauliflower and Pine Nuts

1 6-to-7-ounce bunch cauliflower

2 large garlic cloves, chopped

1/3 cup halved and pitted kalamata olives

3 teaspoons teaspoons finely slivered organic orange peel (orange part only; removed with zester), divided

2 tablespoons pine nuts

2 tablespoons chopped parsley

1 tablespoon cilantro juice from one lemon

2 tablespoons soy sauce

2 7- to 8-ounce salmon fillets with skin (each about 1/2 to 3/4 inch thick)

4 sprigs of thyme